Tag: kid friendly

Vegan Spinach & Ricotta Stuffed Shells

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Vegan Spinach & Ricotta Stuffed Shells
vegan ~ dairy-free          What’s new at Vegan Rescue?… Spinach & Ricotta Stuffed Shells

Serves: 12 to 16
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Author/Credit: Jessica Williams/Vegan Rescue

For this Spinach and Ricotta Stuffed Shells recipe, I’m purposely leaving out some of the exact measurements, leaving it to your preference. I like my stuffed shells saucy and “cheesy,” but some people don’t like so much sauce or too much cheese. Also, since we had extra mouths to feed this week, I made a large batch of stuffed shells. I felt like I was meal prepping for a few days, lol. This batch of stuffed shells made enough for three (13×9) glass baking dishes. I’m including pictures of the steps below. But definitely check out Vegan Rescue on Instagram for a video of this recipe ~ don’t forget to Like/Share/Follow. These stuffed shells were so delicious. Enjoy!

Ingredients:
Jumbo Pasta Shells (about 2-3 12oz boxes)
Extra Virgin Olive Oil (about 2 Tbsp)
Crushed Red Pepper Flakes (about 1 Tsp)
Sweet Onions, chopped (about 2 medium)
Fresh Garlic, minced (about 2 Tbsp)
Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles)
Shiitake Mushrooms, chopped (about 10oz)
Fresh Baby Spinach, chiffonade (about 4 Cups)
Vegan Cheese (I used Daiya – both Mozzarella and Parmesan)
Marinara (Pasta) Sauce (store-bought/jarred is okay)
Vegan Tofu Ricotta ~ Recipe found here.

Spinach Tofu Ricotta

Directions:
-Pre-heat oven to 400 degrees F.
-In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent.
-Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside.
-Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside.
-In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish.
-To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture.
-Place each of shells into the baking dish into a single layer.
-Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top.
-Cover the dish with foil and bake for one hour. Cheese should be melted.
-Enjoy!

Vegan Tofu Ricotta


Serves: 12 to 16
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Author/Credit: Jessica Williams/Vegan Rescue


Ingredients:
Jumbo Pasta Shells (about 2-3 12oz boxes)
Extra Virgin Olive Oil (about 2 Tbsp)
Crushed Red Pepper Flakes (about 1 Tsp)
Sweet Onions, chopped (about 2 medium)
Fresh Garlic, minced (about 2 Tbsp)
Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles)
Shiitake Mushrooms, chopped (about 10oz)
Fresh Baby Spinach, chiffonade (about 4 Cups)
Vegan Cheese (I used Daiya – Mozzarella/Parmesan)
Marinara/Pasta Sauce, store-bought
Vegan Tofu Ricotta ~ Recipe found here

 

Directions:
-In-Pre-heat oven to 400 degrees F.
-In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent.
-Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside.
-Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside.
-To the prepared Vegan Tofu Ricotta ~ add the Spinach and about 1/2 Cup of the vegan parmesan cheese, optional. Stir to combine and set aside.
-In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish.
-To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture.
-Place each of shells into the baking dish into a single layer.
-Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top.
-Cover the dish with foil and bake for one hour. Cheese should be melted.
-Enjoy!

 

Peaches & Cream Stuffed Cinnamon Toast

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Peaches & Cream Stuffed Cinnamon Toast
vegan ~ dairy-free

Serves: 2 Sandwiches
Total Time: 10-15 minutes (includes prep)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

This is the perfect light breakfast or brunch recipe. Although this recipe is light, you can definitely go further and add a thicker layer of earth balance and more cinnamon sugar. Additionally, you can increase the amount of coconut whip. I chose a thick French Toast Loaf (brand: Merzbacher’s). This bread has swirls of cinnamon in it and the beautiful orange color is from the sweet potatoes in the bread. You can substitute any cinnamon bread or even a brioche or challah which are also thick and sweet. I initially made this recipe using a panini press. However, it was re-made a second time in a pan, if you do not have a panini press – similar to cinnamon toast. Enjoy!

Ingredients:
-4 slices of Thick Bread
-2 Tbsp Vegan Butter (Earth Balance)
-1 Peach, sliced thin
-1 Tsp of Cinnamon Sugar, plus additional for topping
-1 Tbsp Maple Syrup or Pancake Syrup
-2 Tbsp or more Coconut Whipped Topping (So Delicious Coco-Whip or TruWhip)

Directions:
-In a small bowl, combine peaches with the syrup and teaspoon of cinnamon sugar.
-Spread one side of each slice of bread with the Earth Balance and top with the additional cinnamon sugar.
-On the inside of the bread slice, layer in the sliced peaches with the CocoWhip/TruWhip, top with the additional slice.
-In a panini press or a pan on the stove, toast the bread over low-medium heat for a couple of minutes each side.
-Top with additional syrup or coconut whip to serve.
-Enjoy!

Note: The amount of Earth Balance, Cinnamon Sugar and Whipped Topping are all truly according to your preference.

Oven Roasted Vegetables

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Oven Roasted Vegetables (meal prep)
vegan ~ gluten-free ~ soy-free ~ dairy-free

Serves: about 12 (yielded 2 large baking sheets)
Total Time: 1 hour
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

These oven roasted veggies are the perfect meal prep. The best part is that you can mix up the vegetables and it makes dinner for the week so breezy. They are the perfect main dish, side, lunch, or dinner. These were so delicious with the cilantro sauce I recently made. Enjoy!

Ingredients:
2 Bunches of Carrots
2lbs Yellow/Gold Potatoes
1lb Small Red Potatoes
3lbs Sweet Potatoes
2 Shallots
1 Yellow Onion
3-5 Garlic Cloves
1 Head Cauliflower
Extra Virgin Olive Oil
Smoked Paprika
Chili Powder
Onion Powder
Celery Powder
Garlic Powder
Salt/Pepper

Directions:
-Pre-heat oven 400 degrees F.
-Peel/Prepare the vegetables: I typically scrub the carrots/potatoes. I peel the sweet potatoes and cube along with the potatoes. Rough chop the carrots and the red potatoes were kept whole because they were very small. Peel and cut the onions/shallots into thick slices. Break up the cauliflower into florets. For the garlic cloves, I just peel and smash each clove with the side of the knife.
-Place veggies on a large baking sheet (I line with parchment paper for easier cleanup and non-sticking).
-Drizzle generously with extra virgin olive oil and season to taste.
-Bake for about 1-hour and check after 45 minutes for doneness.
Enjoy!

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

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Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

Sorullitos are a quick cornmeal-based treat. These are perfect as a side, appetizer or even breakfast. My favorite way to eat these are served up next to white rice with beans (habichuelas guisadas). They are the best with ketchupmayo as a dipping sauce. *I ran out of Vegenaise earlier this week… so no ketchupmayo today. ☹
Full disclosure our cupboards/pantry were looking kinda bare. I definitely needed to hit the store and re-stock, but just hadn’t had a chance the last few days. So, I opened the pantry and saw the cornmeal staring back at me. Nostalgia immediately hit me. There were some hard times growing up, but we never knew it. My mother always cooked and found a way to create something spectacular for dinner like a superhero.

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Directions:
-In a medium or large pot bring water to boil and add salt/vegan butter.
-Reduce heat to low and add cornmeal, maple syrup, and nutritional yeast. Stir to combine.
-Continue stirring mixture for about 4-5 minutes, until the mixture forms a dough-like ball.
-Set the mixture aside to allow it to cool to the touch.
-Next, grab a small handful of the mixture (about 2 tablespoons) into your hand to form the sticks. You can also grab a piece of parchment paper and roll into a cigar shape.
-In a frying pan, heat oil for frying. Add corn sticks and fry for a couple of minutes on each side.
-Enjoy!

Note: Maple Syrup can be swapped for sugar, which I would add during the boiling water step.

(Sorullos_Puerto Rican Corn Fritters/Corn Sticks)

  • Difficulty: Easy
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Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks) ~Vegan and Gluten-Free
Credit/Author: Vegan Rescue/ Jessica Williams
Makes about 22-24 sticks

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Directions:
-In a medium or large pot bring water to boil and add salt/vegan butter.
-Reduce heat to low and add cornmeal, maple syrup, and nutritional yeast. Stir to combine.
-Continue stirring mixture for about 4-5 minutes, until the mixture forms a dough-like ball.
-Set the mixture aside to allow it to cool to the touch.
-Next, grab a small handful of the mixture (about 2 tablespoons) into your hand to form the sticks. You can also grab a piece of parchment paper and roll into a cigar shape.
-In a frying pan, heat oil for frying. Add corn sticks and fry for a couple of minutes on each side.
-Enjoy!

Pappardelle & Pomodoro

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Pappardelle & Pomodoro
Pappardelle pasta with a Roasted Eggplant Pomodoro Sauce
(Serves 6 ~ Vegan) – Check out the VeganRescue Instagram page for a video of this recipe.

They were not kidding with the write-up on the packaging of the Pappardelle pasta “the best vehicle for a great sauce.” – I couldn’t agree more, the thickness and texture of this pasta perfectly held on to this equally thick and textured sauce.
This sauce is extremely flavorful and creamy. This recipe is the perfect way to sneak in extra veggies – especially for picky eaters.
Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, plus additional for drizzling/sauce, if desired
1 Small/Medium Eggplant, halved
1 Sweet Onion, halved
1-2 Garlic Bulbs, halved
24oz Fresh Campari Tomatoes
5oz Fresh Shiitake Mushrooms, sliced
2 Carrots, chopped roughly
1 Poblano Pepper, seeded
1 Bunch (about a 1/4 Cup) Fresh Basil
1/2 Cup Pasta Water
Salt/Pepper/Nutritional Yeast to taste
1lb of Pappardelle pasta (prepared according to package), boiled 10 minutes/drained. Directions:
-Pre-heat oven to 400 degrees F.
-Place all vegetables on a large sheet pan, I used parchment paper to line the pan.
    Note: I tuck the parchment paper around the garlic for better roasting.
-Drizzle with olive oil and add salt/pepper.
-Bake for 30 minutes.
-In a large blender – blend all roasted veggies together. Squeezing out roasted garlic and I also scoop out the eggplant, since the skin can sometimes taste bitter.
-Add additional olive oil and salt/pepper/nutritional yeast to taste.
-Toss sauce with prepared pasta.
-Enjoy!

Pappardelle&Pomodoro

Serving: 6
Total Time: 45 Minutes, includes prep time
Difficulty: Easy

Author: Vegan Rescue/Jessica Williams

Pappardelle pasta with a Roasted Eggplant Pomodoro Sauce
Ingredients:
3 Tbsp Extra Virgin Olive Oil, plus additional for drizzling/sauce, if desired
1 Small/Medium Eggplant, halved
1 Sweet Onion, halved
1-2 Garlic Bulbs, halved
24oz Fresh Campari Tomatoes
5oz Fresh Shiitake Mushrooms, sliced
2 Carrots, chopped roughly
1 Poblano Pepper, seeded
1 Bunch (about a 1/4 Cup) Fresh Basil
1/2 Cup Pasta Water
Salt/Pepper/Nutritional Yeast to taste
1lb of Pappardelle pasta (prepared according to package), boiled 10 minutes/drained.

Directions:
-Pre-heat oven to 400 degrees F.
-Place all vegetables on a large sheet pan, I used parchment paper to line the pan.
    Note: I tuck the parchment paper around the garlic for better roasting.
-Drizzle with olive oil and add salt/pepper.
-Bake for 30 minutes.
-In a large blender – blend all roasted veggies together. Squeezing out roasted garlic and I also scoop out the eggplant, since the skin can sometimes taste bitter.
-Add additional olive oil and salt/pepper/nutritional yeast to taste.
-Toss sauce with prepared pasta.
-Enjoy!

Raspberry Coffee Cake

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Raspberry Coffee Cake – (Makes 12 pieces ~ Vegan)
-Check out Vegan Rescue’s Instagram Page for a video of this recipe-

This raspberry cake is incredible! Moist and perfectly sweet.
Raspberry and Lemon are the perfect combination together, the tangy zing in this recipe is perfect for breakfast or brunch with coffee. It also makes for a great dessert.
I created this recipe for National Raspberry Cake Day, which is this coming Monday (07/31/23). Since we have been enjoying this cake for the last couple of days, and I couldn’t wait to share. I hope you try this one.
Enjoy!

Raspberry_Coffee_Cake

Serving: 12 pieces
Total Time: 45 Minutes
Difficulty: Easy

Author: Vegan Rescue/Jessica Williams

Ingredients:

Raspberry Layer
12oz Fresh Raspberries, rinsed
2/3 Cup Sugar (I used raw cane sugar)
1 Lemon (Juice and Zest)

Cake
1 1/ 2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1/ 2 Cup Light Brown Sugar
1 Tsp Apple Cider Vinegar
1/ 2 Cup Non-Dairy Milk
1 Tsp Vanilla Extract
1/ 2 Cup Applesauce

Crumb Topping
1/3 Cup Light Brown Sugar
2/3 Cup All-Purpose Flour
1/3 Cup Sugar (I used raw cane sugar)
3 Tbsp Vegan Butter (I used Earth Balance)

Directions:
-Preheat oven 350 degrees F.
-In a small-medium bowl add raspberries, sugar and lemon juice/zest. Mix together and set aside.
-In a separate bowl, combine the dry ingredients for the cake layer (flour, baking powder, salt, and sugar). To this add the remaining wet ingredients (vinegar, milk, vanilla and applesauce). Mix to combine without overmixing batter.
-For the crumb topping layer, in a small bowl combine all ingredients together. I find it best to use my hands for this step, so you can squeeze the flour/sugar in with the butter to form crumbs.

-Grease an 11×7 inch baking pan and grease with additional vegan butter (Earth Balance).
-Pour cake batter mixture into pan first, then add raspberry layer. I use my hands to distribute the raspberry mixture evenly.
-Top with crumb layer and bake for 30 minutes.
-Cool completely before serving.
-Enjoy!

Note: I store leftovers in the refrigerator. You can remove from refrigerator and allow it to rest, then serve at room temperature. Or I prefer to place in microwave for 30 seconds and it is pure perfection!

Vegetable Fried Rice (Vegan)

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Vegetable Fried Rice
(Serves 6-8 ~ Vegan)

This recipe is very easy and flavorful. Instead of take-out, try this simple recipe and play around with different veggies. I’ve made vegetable fried rice with tofu scramble mixed in rather than the crispy fried tofu. Also, try using different veggies, by swapping broccoli for peas; or adding cabbage instead. I found a vegan-friendly Kung Pao Cauliflower that I served with this rice also for dinner.

Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1/4 Tsp Crushed Red Pepper Flakes
2 Tbsp Minced Garlic
1 Bunch (about 6) Scallions, diced
3 Large Carrots, diced
10oz Shiitake Mushrooms (frozen), sliced
1/4 Cup Soy Sauce/Tamari
4 Cups Cooked Rice
10oz Steamed Broccoli
Additions:
-1-pound Crispy Fried Tofu
-Soy Sauce/ Asian-style Marinade or Sesame Oil, to taste
-Salt/Pepper to taste

Directions:
-Prepare rice according to package, I used Basmati rice in this recipe.
-Prepare crispy tofu – for this recipe, take one block of tofu and pat dry. Cut into cubes and toss in Asian marinade or soy sauce/garlic/crushed red pepper flakes and a touch of brown sugar. Allow tofu to sit for five minutes. Toss in cornstarch and fry until crisp.

-In a large pan, heat olive oil over medium-high heat. Add garlic, red pepper flakes and sauté for about one to two minutes.
-Add scallions, carrots, and mushrooms – cook for about five minutes.
-Add soy sauce, rice, and additional sauce (if desired) and toss to combine, cooking for an additional two minutes. -Toss in the steamed broccoli and tofu.
-Enjoy!

Vegetable Fried Rice

  • Difficulty: Easy
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Credit: Vegan Rescue/Jessica Williams
Ingredients:
2 Tbsp Extra Virgin Olive Oil
1/4 Tsp Crushed Red Pepper Flakes
2 Tbsp Minced Garlic
1 Bunch (about 6) Scallions, diced
3 Large Carrots, diced
10oz Shiitake Mushrooms (frozen), sliced
1/4 Cup Soy Sauce/Tamari
4 Cups Cooked Rice
10oz Steamed Broccoli
Additions:
-1-pound Crispy Fried Tofu
-Soy Sauce/ Asian-style Marinade or Sesame Oil, to taste
-Salt/Pepper to taste

 

Directions:
-Prepare rice according to package, I used Basmati rice in this recipe.
-Prepare crispy tofu – for this recipe, take one block of tofu and pat dry. Cut
into cubes and toss in Asian marinade or soy sauce/garlic/crushed red pepper
flakes and a touch of brown sugar. Allow tofu to sit for five minutes. Toss in
cornstarch and fry until crisp.

-In a large pan, heat olive oil over medium-high heat. Add garlic, red pepper
flakes and sauté for about one to two minutes.
-Add scallions, carrots, and mushrooms – cook for about five minutes.
-Add soy sauce, rice, and additional sauce (if desired) and toss to combine,
cooking for an additional two minutes. -Toss in the steamed broccoli and tofu.
-Enjoy!

 

Limber (de Coco) ~ Puerto Rican Coconut Icy

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Limber (de Coco) ~ Coconut Icy (Puerto Rican-style)

Makes 10 (10oz) cups
(Dairy-Free, Gluten-Free, Soy-Free, Vegan)

Whew! We have been in a serious heat wave out here in PA. Hot and humid, very suffocating. I immediately thought of this icy treat, to beat the heat. Limber is a Puerto Rican icy made in various flavors. My all-time favorite flavors of Limber are Mango, Coconut (Coco), Tamarind (Tamarindo), and Peanut Butter (Maní).
I appreciate the simplicity of this recipe; it is truly effortless. Far from high maintenance…it speaks my language of basic and no frills. No popsicle sticks or pouring into molds required. Just blend/mix, pour and freeze.
Taste the culture with this frozen treat.
Enjoy!

Island folklore tells that the name “Limber” was derived from a mispronunciation of Charles Lindbergh’s last name by locals. “Lindbergh = Limber.”

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
            -Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Limber de Coco/ Coconut Icy

  • Difficulty: Easy
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Serves: 10 (10oz cups)
Author/Credit: Vegan Rescue/Jessica Williams

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Vegan Pancakes – The Best!

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Vegan Pancakes – The Best!
(Serves 4 – Makes 12 Pancakes)

Pancakes!
My aunt recently asked me for a pancake recipe, which prompted me to re-visit my originally posted recipe (found here). Funny, I thought of this recipe twice in the same week, my aunt being the first. The second time occurred as I was unpacking the last box from our move. I always handwrite my recipes as I’m creating them. Once I get a recipe down, I’ll then type it out to blog or to back it up. I have small notebooks and notepads about filled with recipes. Except this pancake recipe, which is loose on a now tattered tiny notebook sheet. Originally written in red ink, it jumped out at me when I came across it while emptying the box. Twice in a week, I figured it was worth re-sharing.

These pancakes are so simple, fluffy, and moist. Enjoy!

Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds or Flax meal
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
-Add wet ingredients and whisk together to combine. 
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat. (Depending on pan size I’ll typically make two at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Note:
Flax Seeds: I just use my coffee grinder to grind up the flax seeds instead.
Non-Dairy: I’ve made this recipe using Almond, Soy and Almond/Coconut blend milks in the past, they’ve all worked pretty well.

Succotash

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Succotash
(Serves 14-16 – Party size) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

IMG_0259

Maybe I’m showing my age or generation here, but who can make succotash without saying, “sufferin succotash.” Ha! Did Sylvester the Cat ever catch the elusive Tweety? We never did want Tweety to get caught did we? Maybe it’s because Tweety is so darn cute. It intrigues me how some cultures and people hold certain animals sacred while others slaughter them in massive assembly line fashion, like cows for example. Don’t worry, I’m not getting all self-righteous here – it’s all about the succotash.

I made this dish for a party about a month ago now. This recipe is a great summer side, perfect for any bbq. Enjoy!

Ingredients:
1/3 Cup Extra Virgin Olive Oil
1/3 Apple Cider Vinegar
1 Tbsp Dijon mustard
1 Tbsp Sugar
1 Red Pepper, chopped
½ Red Onion, chopped
½ Tsp Chili Powder
2 (14oz Pkg) frozen Baby Lima Beans, steamed
3 (11oz can) Corn, drained/rinsed (I used 1 can white shoepeg and 2 cans sweet)
1 Pint Sweet Grape Tomatoes, sliced
Salt/Pepper to taste

Directions:
-Combine chopped red peppers, onions, tomatoes, corn and lima beans.
-In a separate container whisk together: olive oil, vinegar, mustard and sugar. Toss all ingredients together; top with chili powder and salt/pepper to taste then refrigerate. Enjoy!

IMG_0258